Legendary Buffalo Wings

Tools

Counter top Fryer or large heavy bottom pot, fryer thermometer, mixing bowl, strainer, whisk. 

Ingredients

• 1-quart Vegetable Oil
• 5 pounds Jumbo Chicken Wings
• 1/2 C. liquid margarine or unsalted butter
• ½ C. Baumhower’s Hot Sauce
• 12oz Baumhower’s ranch

Steps

1. Preheat deep fryer to 350 degrees F. If using a large heavy-duty pot, place oil in pot and turn heat to medium/high (350*). Use a fryer thermometer and adjust heat until thermometer reads 350 degrees F.
2. Drain all liquid from wings. Gently place dry chicken wings into oil being careful not to splash, as the oil will burn. Do not overcrowd the fryer oil. This will slow the cooking process. Wings should be able to “swim” (move freely) in the fryer as they cook. 
3. Depending on the size, cook the wings for 12-15 minutes. The wings should rise to the surface and float when cooked through. You can continue to cook the wings after 12 minutes to achieve your desired crispy texture. 
4. Melt the butter or liquid margarine in a medium sauce pot and combine with the hot sauce, stirring with a whisk to combine. Place sauce in mixing bowl.  
5. After the wings are cooked, remove from the oil, drain and immediately add the wings to the sauce and toss well. Place the wings on the desired serving plate or basket and top with approximately 3oz of Baumhower’s hot sauce. This will give you the equivalent of Baumhower’s Hot wings. 
6. Serve with Baumhower’s ranch dipping sauce. 
7. You can also top wings with one of our signature flavors.